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FOOD
Slow cooked lamb
shoulder with peaches and
chickpeas, serves 6
Incredibly succulent, tender enough to pull with a spoon, full of flavour and effortless to prepare this a foolproof dish
to impress guests. The peaches braise down to create a jammy compote that accompanies the lamb beautifully.
Ingredients
• 1.6kg lamb shoulder, bone in
• 7 onions, halved
• 2 x 400g cans of chickpeas, including water
• 2 x 410g tinned peaches in juice
• Bunch of coriander, chopped
• Bunch of mint, chopped
• 1 tbsp Ras el Hanout, plus an additional 1 tsp for
the lamb
• 2 heads of garlic, halved horizontally
• 350ml chicken stock
• 350ml lamb stock
• 1 tbsp balsamic vinegar
Method
1. Preheat the oven to 165ºC.
2. Stir the balsamic vinegar and ras el hanout into the
stock and season the mixture generously with freshly
ground black pepper.
3. Tip the entire contents of the can of chickpeas
(including the water), garlic halves, onions and
peaches (along with the juice) into a deep sided
roasting tray. Pour over the stock and mix well.
4. Place the lamb on top and season it with salt, pepper
and a teaspoon of Ras el Hanout seasoning.
5. Cook for approximately 3.5 hours, covering with foil
after about 1.5 hours to avoid it over-browning.
6. When the lamb is cooked through and tender, remove
from the oven and allow to rest for 20 minutes.
Sprinkle with chopped herbs and serve.
dukeshill.co.uk Photo: Nick Hook Photographer
Easter Bank Holidays
In this seasonal special we have a host of recipes in our food
section to cover any eating (or feasting) eventuality, even a cake.